Tuesday, September 10, 2013

Roasted Potatoes & Heirloom Tomatoes

Everyone loves potatoes. Whether you're a meat and potatoes kinda guy or a french fry kinda lady, they never go out of season. Serve these roasted potatoes as a delightful side dish whenever the seasons permit.

Roasted Potatoes & Heirloom Tomatoes


5 small russet potatoes, chopped
1 cup mini heirloom tomatoes, sliced
½ yellow onion, thinly sliced
2 tbsp red wine vinegar
1 tbsp apple cider vinegar
1 tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste
Cilantro to garnish


1. Preheat oven to 400 degrees.
2. Wash and chop potatoes. Put in a medium size mixing bowl.
3. Slice tomatoes and onions. Add to bowl with potatoes.
4. Spoon vinegar and olive oil onto potatoes.
5. Add garlic, salt, and pepper. 
6. Place potatoes on a baking sheet and let bake for 30 minutes.
7. Garnish with a sprig of cilantro. Serve.

Serves 5

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